How I love these cookies.
Part brownie, part molten chocolate cake – they defy logic and stay meltingly soft even after they’ve cooled. The addition of instant espresso powder intensifies the already deep chocolate flavor, and the crunch of the pecans puts them completely over the top with deliciousness!
We just got back from a quick weekend getaway to NYC. The weekend was filled with champagne, christmas lights, hot apple ciders, wintry walks and lots of celebrating with special people.
My brother just got engaged to the love of his life, and we were there to mark this occasion with them. What an incredible start to their life together. I couldn’t be happier for both of them!
DJ and I were also celebrating – we finally found a place to move into in February! We are both so excited about it and I’ve already mentally moved out of our place here. We move a lot, but I don’t think I’ve ever been quite this excited for a new start!
Now back to these cookies…
The crackly exterior gives way to a dark chocolate dream inside – one taste and you’ll get why they are so aptly named. An excellent addition to your holiday baking list, and Santa approved for Christmas Eve…The hardest part of making these cookies is that they must cool completely on the cookie sheet before you can pick them up – that’s part of their melty-soft charm. But if you maybe need to make sure they are amazing and don’t have the patience for them to cool, you could eat one with a spoon off of the sheet. I’m not going to lie I totally did that. No regrets!
This recipe is an interpretation of one we made at culinary school. I changed a few things, but the name was still so perfect that I left it alone.
2. In the bowl of your electric mixer, beat the eggs, sugar, espresso powder, vanilla extract and salt until lightened in color and fluffy, at least 5 minutes on high speed.
3. Fold the melted chocolate/butter mixture into the egg mixture.
4. Fold the flour, baking powder, chocolate chips and pecans into the batter.
5. Place bowl in the fridge to chill for at least one hour or up to one day.
6. When ready to bake, heat oven to 350. Line baking sheets with parchment paper.
7. Using an 2 Tbsp ice cream scoop, place dough in mounds on baking sheet. Bake for 12 minutes, rotating the pans after 6 minutes.
8. Remove from oven (cookies will be puffy and still look raw in the middle) and let cool completely on the sheet pans.
* 6 Tbsp Unsalted Butter
* 3 Eggs
* 1 Cup Sugar
* 2 Tsp Instant Espresso Powder
* 1 Tsp Vanilla Extract
* 1/4 Tsp Salt
* 1 Tsp Baking Powder
* 1/3 Cup All Purpose Flour
* 1 Cup Chocolate Chips
* 1 Cup Pecans, Chopped